Lemon shortbread starsby Dixie Elliott | Cuisine issue #155
125g butter, softened
1⁄2 cup icing sugar, sifted
finely grated zest of 1 lemon
1 cup flour, sifted
1⁄4 cup cornflour
silver cachous to decorate
Preheat the oven to 160°C. Line 2 baking trays with baking paper.
Using an electric mixer, beat the butter, icing sugar and lemon zest until light and creamy. Stir in the flour and cornflour until well combined and a soft dough forms.
Roll the dough out between 2 sheets of baking paper until 5mm thick.
Using a star-shaped cutter, cut 18 stars from the dough (re-roll the offcuts out). Transfer the stars to the prepared baking trays then put a cachou at the tip of each star point then bake for 15-20 minutes or until firm to the touch. Transfer to a wire rack to cool.
Serve or store in an airtight container at room temperature for up to five days.
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